PROCEDURE TEXT

  PROCEDURE TEXT

1.       The purpose:

·   To tell/to inform the reader how to make onigiri

·   To help someone make onigiri

2.       General structure:

 a.      Goal : How to make onigiri

 b.      Materials : Rice, fillings (tuna, beef, and brocolli), water, seaweed, vinegar, sugar, and salt

 c.       Step:

1.         Cooking the rice in the rice cooker.  

2.         Let the rice stand for a few minutes for it to cool down before proceeding.

3.         Place a cutting board or wax paper on the counter and wet your hands with salty water thoroughly.

4.         Make a deep crater in the rice ball.

5.         Insert the fillings into the hole.

6.         Wrap nori (seaweed) around the onigiri.

7.         Wrap the onigiri in plastic wrap or place it into your bento box.

3.       Language Features:

a.         Temporal cunjunction : then, after tha.

b.        Using action verbs : cook, leave, cut, etc.

c.         Using imperative sentences :

As you're waiting, make your fillings (if applicable as this is optional).

d.        Using simple present tense :

1.    you can leave the rice in the pot for about 20 to 30 minutes before turning the rice cooker on

2.    To make a triangle, make an "L" shape with your hand and use that to shape your rice with.

3.    Wrap your onigiri in plastic wrap or place it into your bento box

4.       Text

HOW TO MAKE ONIGIRI

 

A.      Ingredients:

1.    Rice

2.    Fillings (tuna, beef and brocolli)

3.    Water

4.    Seaweed

5.    Optional:

ü Vinegar

ü Sugar

ü Salt

B.       Steps:

1.         Cook the rice in the rice cooker. 

       In Japan, usually made sticky rice. If you want it, you can leave the rice in the pot for about 20 to 30 minutes before turning the rice cooker on, so that the rice can become sticky.

2.         Then, Let the rice stand for a few minutes for it to cool down before proceeding. 

       As you're waiting, make your fillings (if applicable as this is optional). Whip tuna and beef in a bowl, cut vegetables, meat, etc to kill some time.

3.         Place a cutting board or wax paper on the counter and wet your hands with salty water thoroughly. 

       This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Then, Scoop some rice with a spoon or scooper.

       

4.         Make a deep crater in the rice ball, but don't puncture it to the point that your fingers slip to the other side!                                                     

       This is where your filling is going to go, so just deep enough to place things in.

5.      Insert your fillings into the hole. 

      Make sure that you don't overfill it! Fold some rice over the hole/crater so that all fillings are hidden. If you press too lightly, the rice won't stick together and will crumble as you eat it. If you press too hard, the rice will get mushy and soggy. To make a triangle, make an "L" shape with your hand and use that to shape your rice with.

6.    After that, Wrap nori (seaweed) around your onigiri.                                               

     It's up to the person if they wish to use a strip or wrap the whole rice ball in seaweed. The seaweed keeps your hands rice-free and keeps the rice ball in its shape.

7.      Finally, Wrap the onigiri in plastic wrap or place it into your                                    bento box. Enjoy!

source : wikihow.com